I never thought a frozen treat could feel like a mini vacation until I spooned into a bowl of Mango Coconut Ice Cream (Dairy Free). The first time I made it I was racing the clock before dinner bell. I treated the coconut milk just like a lead vegetable in a quick sauté of ideas. I whisked, I dreamed of tropical islands and before I knew it that smooth creamy blend was ready for the freezer.
In between chopping mango and stirring coconut you might ask why we talk about a broil finish. Well here is the trick. Pop mango cubes under the broiler for a few minutes to caramelize the edges then toss them into your ice cream base. That charred sweetness brings sticky happiness in every spoonful.
The beauty of Mango Coconut Ice Cream (Dairy Free) is it feels fancy but it is so simple. You can have it set in hours not days. It makes you feel like a chef on a budget but without spending any extra time. So go on let this sunny scoop brighten a weeknight dessert or become the highlight of any weekend party.
- Quick and Pure no dairy means no heavy cream guilt just light coconut bliss
- Naturally Sweet ripe mangoes bring the sugar you want without white sugar overload
- Vegan Friendly whether you are plant based or just curious this treat is for everyone
- Minimal Gear you only need a blender and a freezer no ice cream maker needed
- Fun to Prep broil finish on mangoes gives you that fancy touch
- Anytime Joy perfect for a pool day or a cosy night in
Before you start line up your cast of ingredients. Having everything ready makes the whole experience breezy. Think of it as a quick sauté style prep but for ice cream.
- Ripe Mangoes two large ones peeled and cubed
- Full Fat Coconut Milk two cans shaken well
- Maple Syrup quarter cup or to taste
- Vanilla Extract one teaspoon for extra warmth
- Lime Juice a tablespoon adds brightness
- Salt a pinch to balance sweetness
- Optional Coconut Flakes toasted for crunch
- Baking Dish for broil finish on mango cubes
- Freezer Safe Container to set your ice cream
Once each item is in place you will breeze from one step to the next. No frantic runs to the store in the middle of the process.
Here is your step by step rush plan. Follow these steps and Mango Coconut Ice Cream (Dairy Free) will be ready before reality kicks back in.
- Prep Mango rinse peel and cube mango ready for broil finish
- Broil Cubes spread mango cubes on a baking dish then set under high broiler for three to five minutes watch them closely
- Cool Mango remove from oven let cubes rest five minutes they get softer fast
- Blend Base pour coconut milk into blender add maple syrup vanilla lime juice and salt blend until silky
- Fold Mango reserve some cubes for garnish then fold most into the coconut base
- Transfer Mix pour mixture into freezer safe container smooth top with spatula
- Initial Chill cover and freeze for one hour then stir vigorously to break up ice crystals
- Second Chill freeze two more hours until firm but scoopable
- Serve and Enjoy scoop into bowls top with reserved mango cubes and toasted coconut flakes if desired
- Frozen Mango Hack replace fresh cubes with frozen ones skip the broil finish if in a rush
- Coconut Ice Cubes freeze coconut milk in ice cube trays then blend so you get a thicker texture faster
- Flavor Twist stir in a handful of chopped berries or mint leaves for a fun variation
- No Blender Trick whisk coconut milk and syrup vigorously then fold in mashed mango by hand
- Quick Set place container in coldest part of freezer wrap with cold packs for speedier freeze
The first bite feels like a whisper of summer. That creamy coconut coats your mouth then the sweet mango sparkles against your tongue. You pause for a second because it tastes so fresh you almost expect to see palm trees swaying. It is the kind of dessert that makes you close your eyes and soak in the moment. If you ever need to feel a break in the day this is it. You forget the emails and the chores. You just live in that perfect icy sweet spot.
Friends will notice how light yet rich it feels. Kids might even call it playful. And you get that warm feeling when you see them go back for seconds. That is the whole charm of Mango Coconut Ice Cream.
Leftover scoops can stick together so wrap them individually in plastic wrap or wax paper. Stack them in a sealed container to avoid freezer burn. When you pull one out let it soften a few minutes at room temperature for easy scooping.
You can also repurpose leftover bits into a smoothie bowl or a creamy popsicle. Just blend frozen chunks with a splash of coconut milk pour into molds and freeze solid. Or spoon bits over pancakes for a tropical brunch twist.
If you want more texture stir in chopped nuts or granola when you scoop. You could even make a sundae layer with fresh fruit and dairy free whipped topping. The sky is the limit once you have that base made.
Through all the steps and shortcuts the real hero is the ease and flavor you get without fuss and without dairy. That is why this recipe stays in my weekend rotation. It is a simple way to bring sunshine indoors.
Frequently Asked Questions
- Can I use almond milk you can but it might freeze too hard coconut milk gives a creamier texture
- How long does it last best within two weeks keep covered tightly in freezer
- Why add salt salt brightens flavors and cuts through sweetness
- Can I skip broiling mango yes just toss raw cubes into the base for a softer note
- What if my ice cream is icy next time stir more often during initial chill or add a tablespoon of alcohol like rum to lower freeze point
Ready to make your own Mango Coconut Ice Cream (Dairy Free) adventure Give it a try and let those taste buds dance in tropical joy.
Mango Coconut Ice Cream (dairy-free)
Equipment
- 1 blender or food processor
- 1 mixing bowl
- 1 ice cream maker (optional)
- 1 container for freezing
Ingredients
- 2 cups ripe mangoes, peeled and pitted About 2 cups when pureed.
- 1 can full-fat coconut milk 13.5 oz can.
- ¼ cup maple syrup Adjust based on sweetness preference.
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
- Peel and pit the mangoes. Cut them into chunks and place them in a blender or food processor.
- Add the coconut milk, maple syrup, vanilla extract, and a pinch of salt to the blender with the mangoes.
- Blend the mixture until completely smooth and creamy. Taste and adjust sweetness if necessary.
- If using an ice cream maker, pour the mixture into it and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20-25 minutes.
- If you don't have an ice cream maker, pour the mixture into a mixing bowl or container and place it in the freezer. Stir the mixture every 30 minutes for about 3-4 hours until it reaches the desired ice cream texture.
- Once the ice cream is done, scoop it into bowls and serve. Enjoy your refreshing mango coconut ice cream!
- Remember to let the ice cream sit at room temperature for a few minutes before serving to make scooping easier.
